This peanut butter banana cake is flourless and comes together in one bowl with only a few ingredients. It is naturally sweetened with banana and won’t believe how easy it is to make!
This post may contain affiliate links. If you shop with one of our links we may earn small a commission.
This 6-ingredient banana cake is so moist and fluffy, and you wouldn’t believe that it’s flourless. The cake almost melts in your mouth and is perfect for a sweet treat or snack. It is naturally sweetened with bananas and you can omit the chocolate chips or swap them with some blueberries for extra bursts of sweetness. If you’re a fan of the classic peanut butter and banana combo, you’ll love these bars!
Table of Contents
- WATCH RECIPE VIDEO
- WHAT YOU’LL NEED
- PROCESS
- STORAGE INSTRUCTIONS
- SUBSTITUTIONS
- RECIPE NOTES
- PEANUT BUTTER BANANA CAKE RECIPE
WATCH RECIPE VIDEO
WHAT YOU’LL NEED
Here is what you’ll need to make this peanut butter banana cake:
- Bananas: The main source of sweetness for this cake. Make sure to use bananas that are overripe with several brown spots. The riper the bananas, the sweeter the cake
- Peanut Butter: For added healthy fats and flavor.
- Egg: The binding agent to help the cake hold its shape.
- Cinnamon: Provides an extra warm spice and enhances the sweetness of the bananas.
- Baking Powder: Leavening agent to help the cake rise.
- Chocolate Chips: Optional ingredient for a little added sweetness and fun!
PROCESS
- Add the banana puree, peanut butter, egg, cinnamon, and baking powder to a bowl and mix until well combined.
- Fold in the chocolate chips until incorporated.
- Pour this mixture into a parchment paper-lined loaf pan. Use a spatula to flatten and smooth out the top. Sprinkle a few extra chocolate chips on top.
- Bake for 25 minutes, or until the edges are golden brown.
- Allow it to cool completely before slicing it into bars.
STORAGE INSTRUCTIONS
Once cooled, slice into bars and store in an airtight container in the refrigerator for up to 5 days. To freeze, store in a freezer-safe Ziploc bag for up to 3 months.
SUBSTITUTIONS
- Peanut butter: You can replace the peanut butter with any nut butter or seed-based butter.
- Egg: The egg may be replaced with 1/4 cup of unsweetened applesauce. Please note that the cake bars will have a slightly different texture (less fluffy) but will still have the same taste.
- Chocolate Chips: The chocolate chips may be replaced with blueberries. They may also be omitted completely!
RECIPE NOTES
- Use overripe bananas for the best natural sweetness.
- Make sure to use natural peanut butter that contains only peanuts (or peanuts and salt) as the ingredients.
- I used a 9 by 5 loaf pan for this recipe. Feel free to double the ingredients to make enough to fill a brownie pan!
- Add in extra add-ins for more texture and taste! Crushed nuts are a great mix-in option for added texture!
Here are some other sweet treats that you may like!
PEANUT BUTTER BANANA CAKE RECIPE
Peanut Butter Banana Cake
Ingredients
- ½ cup banana puree (from about 1 large or 2 small bananas)
- ⅓ cup natural peanut butter
- 1 egg
- ½ tsp ground cinnamon
- 1 tsp baking powder
- 2-3 tbsp chocolate chips plus more to sprinkle on top (optional)
Instructions
- Preheat the oven to 350 degrees F (180 degrees C).
- Add the banana puree, peanut butter, egg, cinnamon, and baking powder to a bowl and mix until well combined.
- Fold in the chocolate chips until incorporated.
- Pour this mixture into a parchment paper-lined loaf pan. Use a spatula to flatten and smooth out the top. Sprinkle a few extra chocolate chips on top.
- Bake for 25 minutes, or until the edges are golden brown.
- Allow it to cool completely before slicing it into bars.
Notes
- Use overripe bananas for the best natural sweetness.
- Make sure to use natural peanut butter that contains only peanuts (or peanuts and salt) as the ingredients.
- I used a 9 by 5 loaf pan for this recipe. Feel free to double the ingredients to make enough to fill a brownie pan!
- Add in extra add-ins for more texture and taste! Crushed nuts are a great mix-in option for added texture!
Nutrition
How long should we bake if we double it and use an 8×8 pan?
Hi Magaret! The bake time would be the same since the cake will be around the same thickness when doubled and baked in an 8 by 8 pan. At the 25-minute mark, you can check it with a knife or toothpick to ensure it comes out clean, and add an additional 5 minutes if needed.
How would you store them? Fridge or no?
Yes, I store leftovers in the fridge😊